Description
Great for weeknight dinners, cozy meals, or gatherings, this beef stroganoff with egg noodles is creamy and full of comfort.
Ingredients
Scale
- 1 lb beef sirloin, sliced
- 8 oz egg noodles
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp flour
- 1 cup beef broth
- 1/2 cup sour cream
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Boil noodles in salted water until tender. Drain and set aside.
- Sear beef in oil and butter until browned. Remove from skillet.
- Sauté onions and mushrooms until golden. Add garlic and cook 1 minute.
- Stir in flour and cook 1 minute. Whisk in broth and simmer until thickened.
- Return beef to skillet and simmer 10 minutes.
- Stir in sour cream and Dijon. Season with salt and pepper. Warm through gently.
- Serve over noodles and garnish with parsley.
Notes
- Use Greek yogurt instead of sour cream for a lighter twist.
- Ground beef works well as a quick alternative.
- Simmer longer for tougher cuts of beef to get tender results.
- Reheat with a splash of broth to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg